Burrata with Tomatoes
Burrata fresca con tomates cherry o prosciutto, albahaca, aceite de oliva y sal. El interior cremoso hace que este plato sea lujoso con prácticamente nada de cocción.
7 ingredients
7 steps
Ingredients
- 12 x 125g fresh burrata balls
- 2200g cherry tomatoes, halved (or 100g prosciutto di Parma)
- 315 fresh basil leaves
- 44 tbsp extra virgin olive oil (the finest quality)
- 51 tsp flaky sea salt
- 6Freshly ground black pepper
- 7Optional: chilli flakes, balsamic reduction, grissini
Instructions
- 1Remove burrata from refrigerator 20 minutes before serving — it must be served at room temperature.
- 2Arrange the halved cherry tomatoes (or prosciutto slices) on a large flat plate.
- 3Place burrata balls in the centre. Using two spoons, gently tear one open to reveal the creamy centre.
- 4Scatter fresh basil leaves generously over the plate.
- 5Drizzle very generously with the finest extra virgin olive oil. Season with flaky sea salt and black pepper.
- 6Add chilli flakes or balsamic reduction if desired. Serve immediately with bread or grissini.
- 7Tip: Quality is everything here — use the freshest burrata you can find and your very best olive oil.